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Cheesy Baked Fajita Chicken and Peppers Casserole garnished with fresh cilantro in a white baking dish.

Baked Fajita Chicken and Peppers Casserole

A wholesome, easy, one-pan chicken dinner featuring seasoned chicken breasts baked over a bed of vibrant bell peppers and onions, finished with melted Monterey Jack cheese.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Course
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 2 tbsp extra virgin olive oil for marinade
  • 1 tbsp fresh lime juice
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt divided
  • 1/2 tsp black pepper
  • 1 red bell pepper sliced thin
  • 1 yellow bell pepper sliced thin
  • 1 green bell pepper sliced thin
  • 1 medium yellow onion sliced thin
  • 1 tbsp extra virgin olive oil for vegetables
  • 1.5 cups Monterey Jack cheese shredded
  • 1/4 cup fresh cilantro finely chopped

Method
 

  1. Preheat oven to 400°F (200°C) and grease a 9x13-inch baking dish with a small amount of oil.
  2. Whisk 2 tablespoons olive oil, lime juice, chili powder, cumin, garlic powder, onion powder, half the salt, and black pepper together in a small bowl.
  3. Coat the chicken breasts evenly on all sides with the spice marinade paste.
  4. Toss the sliced red, yellow, and green bell peppers and yellow onions with 1 tablespoon of olive oil and the remaining salt.
  5. Spread the seasoned vegetables out evenly across the bottom of the prepared baking dish.
  6. Place the marinated chicken breasts directly on top of the bed of peppers and onions.
  7. Bake uncovered for 20–25 minutes until the chicken internal temperature reaches roughly 160°F.
  8. Remove from the oven and evenly scatter the shredded Monterey Jack cheese across the top of the chicken and vegetables.
  9. Bake for an additional 5–7 minutes until the cheese is melted, bubbling, and golden brown. Garnish with chopped fresh cilantro before slicing and serving.

Notes

Notes: Let the casserole rest for 5 minutes after removing it from the oven to lock in the chicken juices. Store leftovers in an airtight container for up to 4 days.